Weight Watchers Point Recipes

Where there is weight, there is a way out. And looks like, the Weight Watchers Point Program has actually done a lot of good to lot of keen dieters. This hugely successful weight loss program works on innovative point system, where points are assigned to a serving depending on factors like calories, fiber and fat grams. The lower the calories, the lower the fat, the higher the fiber, the lower the points.

Check out some interesting Weight Watchers Point recipes, you can try at home. Take your tastebuds on a trip…

Cream of Carrot Soup
Serves: 8; Points: 2
Ingredients
5 cups carrots, peeled and diced
2 medium potatoes , peeled and diced
2 small onions, peeled and diced
6 cups water
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon white pepper
1 teaspoon salt
2 tablespoons sugar
1 tablespoon butter
1 1/2 cups non-dairy coffee creamer
Methods:

• Take diced carrots, potatoes, and onions and keep it to simmer in enough water for 45 minutes, until soft.
• Cover the utensil with a lid while the simmering happens.
• Make puree of the ingredients, using a food processor or blender.
• Add cinnamon powder, nutmeg powder, white pepper, sugar, butter and cream.
• Warm over low heat until hot.

Cheese Macroni
Serves: 8; Points: 5
Ingredients:
2 cups elbow macaroni (regular or whole wheat)
2 Tb reduced-fat butter or margarine
1 Tb flour
2 cups skim milk
½ lb (2 cups or 8 oz) shredded cheddar or reduced-fat cheddar cheese
½ of a small onion, grated or finely chopped
1 tsp salt
1/3 cup breadcrumbs
Method:

• Cook macaroni, drain, and set aside.
• Melt butter or margarine in saucepan. Add onion, flour and then milk. Add salt.
• Put on medium-high flame and heat while stirring constantly. When mixture consistency becomes slightly little thick add ¾ of the cheese. Keep stirring the mixture and heat while adding cheese or it may not melt correctly.
• Put macaroni in large bowl or casserole dish. Pour cheese sauce over mixture; stir. Top with remaining cheese and breadcrumbs. Bake uncovered in 400º oven for 35-40 minutes.

Mixed Vegetable Salad recipe
Serves: 8; Points: 2
Ingredients:
1 cup can mixed vegetables
1 (15 ounce) can kidney beans
1/2 cup chopped green bell peppers
1/2 cup chopped celery
1/2 cup chopped onions
1/2 cup apple cider vinegar
1 1/2 tablespoons cornstarch
1/2 teaspoon salt
3/4 cup sugar
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
Method:

• Place mixed vegetables and kidney beans in a colander or strainer and rinse thoroughly; drain.
• Mix together mixed vegetables, kidney beans, celery, onion, and bell peppers in a large bowl.
• Heat sugar, vinegar, salt, pepper, garlic powder and cornstarch in a saucepan over medium heat, stirring until sugar and cornstarch dissolve; continue stirring until thickened; remove from heat.
• When dressing has cooled, toss with salad, mixing well.
• Chill well before serving.

Rice Pudding
Serves: 6; Points: 3
Ingredients:
1/2 cup converted long-grain white rice, uncooked
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 cups water
1/4 teaspoon nutmeg
1/2 cup dark seedless raisins
1-1/2 cups skim milk
Method:

• Combine rice, salt, water, and raisins in heavy medium saucepan and cook, covered, over medium heat until rice is tender, about 20 minutes.
• Drain off and discard water.
• Add sugar, cinnamon, nutmeg, and milk to saucepan.
• Return to heat and cook over low heat until mixture thickens slightly, about 10 minutes.
• Serve warm or cold.

Pineapple Smoothie
Serves: 2; Points: 2
Ingredients:
1 cup cubed pineapple -- fresh or canned
1/4 cup pineapple-orange juice -- from frozen concentrate
1/2 cup vanilla yogurt, non-fat
1/4 cup water
2 ice cubes
Method:

• In a blender, combine all ingredients, blend until smooth and frothy.
• Pour into glasses.